Date syrup, tahini and sumac sauce for chicken or cauliflower or tofu

 

This sauce was from a Rosh Hashanah cooking class with Michael Solomonov and Adeena Sussman.  It looks like Reeses peanut butter cup when you're mixing it up!  What could be better?!

SKILLET CHICKEN WITH DATE SYRUP, SUMAC & TAHINI By Adeena Sussman

Ingredients:

For the sauce
• 1/2 cup pure tahini paste (I use Soom)
• 1⁄2 cup silan (date syrup)
• 1 tablespoon dried sumac, plus more for sprinkling • 4 cloves garlic, very finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the chicken:
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 4 skin-in, bone in chicken thighs (about 1 1⁄2 pounds), trimmed of excess fat • 1 jumbo or 2 medium onions, (1 pound total), very thinly sliced
• 20 whole garlic cloves, pierced with the tip of a small paring knife
• 1⁄2 cup hot low-sodium chicken stock
• Fresh chopped cilantro or parsley for garnish
• 2 chopped pitted medjool dates, for garnish

To Prepare:

Make the sauce: In a medium bowl whisk together the tahini paste, silan, sumac. garlic, salt, and pepper; reserve.